Exhibit

An exercise in minimalism, this work reduces pasta to its essential elements. The Italian tradition of aglio e olio — garlic and oil — provides the framework, executed here with precision and restraint. The piece emerges from necessity: late-night hunger met with limited materials, resulting in a composition that celebrates scarcity rather than abundance.

Timing defines this work. Garlic must be coaxed to golden transparency without bitterness. Chilli releases its heat in warm oil, dispersing evenly throughout. The pasta water, starchy and salted, becomes the medium that binds oil to pasta, creating emulsion rather than separation. Parmesan and parsley arrive at the conclusion, final gestures that complete the composition. This is cooking stripped to technique and timing, proving that complexity is not prerequisite to satisfaction.

• 100g dried spaghetti
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon chilli flakes
• 60ml extra virgin olive oil
• Small handful fresh flat-leaf parsley, roughly chopped
• 30g Parmigiano-Reggiano, finely grated
• Sea salt

1. Bring a large pot of well-salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente, typically 9-10 minutes.
2. While pasta cooks, heat olive oil in a large frying pan over low heat. Add sliced garlic.
3. Cook garlic gently, stirring frequently, for 3-4 minutes until softened and pale gold. Do not allow to brown or it will turn bitter.
4. Add chilli flakes to the pan, stirring for 30 seconds to release fragrance.
5. When pasta is ready, reserve 100ml pasta cooking water. Drain pasta.
6. Add drained pasta to the pan with garlic oil. Toss to coat, adding reserved pasta water gradually while tossing, until a light sauce forms that clings to the pasta. Add parsley and half the parmesan, tossing to combine.
7. Serve immediately in a warm bowl, topped with remaining parmesan.